Betsy Crisp

If you want a quick and refreshing meal, try these chicken salad recipes

February 20, 2019 By Betsy Crisp

Chicken is such a versatile meat, and there are lots of ways to change the flavors in chicken salad. (Betsy Crisp)

Sometimes you just want to make something simple, quick and delicious — and chicken salad is just that thing.

Here’s a little stash of chicken salad recipes to keep on hand for when you need them.

Enjoy!

First, to prepare the chicken.

Ingredients:

4 chicken breasts, boneless and skinless
2 low-sodium bouillon cubes (granules or liquids can be used), along with water to make 2 cups

Optional: Bay leaves, carrots, garlic, onions, parsley, peppercorns, thyme and salt may be added. (Note, they will change the flavor of the chicken).

Instructions:

Place chicken in saucepan.
Add enough water with bouillon to cover the chicken by 1-inch.
Bring water to boil, on medium high, then reduce heat to medium low and cover.
Simmer for 10 minutes to 15 minutes until the chicken’s internal temperature has reached at least 165 degrees Fahrenheit.
Strain the liquid and save for a soup base.
Let the chicken breasts cool, then cut as desired (sliced, cubed, shredded).
Refrigerate until ready to use. Freeze if chicken won’t be used within three days.

Now, let’s make some chicken salad. Here are three options.

Betsy Crisp is a Professor Emeritus, UF/IFAS Extension – Family & Consumer Sciences.

Southern chicken salad
Ingredients:

2 cups chopped chicken breasts (about four boneless breast halves/12 ounces)
½ cup low-fat mayonnaise
1 Tablespoon dill pickle relish (or finely chopped dill pickles)
3 Tablespoons red onion, finely chopped
1 large hard-cooked egg, peeled and chopped
½ teaspoon salt
1/8 teaspoon fresh ground pepper

Directions
In a medium bowl, combine all ingredients. Stir with fork and mix well. Taste and adjust seasonings to your preference. Refrigerate at least two hours, or overnight, for the flavors to blend.

Each recipe makes approximately four servings, to serve on top of lettuce or mixed greens for a lighter lunch or on plain bread, a croissant or wrap.

Sweet chicken salad
Ingredients

2 cups chopped chicken breasts (about four boneless breast halves/12 ounces)
¼ cup low-fat mayonnaise
¼ cup vanilla yogurt
1 green/spring onion, including green top, chopped
2/3 cup, thinly sliced celery
16 seedless grapes, cut in half or ¼ cup dried cranberries
¼ teaspoon salt
1/8 teaspoon fresh ground pepper
¼ cup almonds, sliced or walnuts, chopped

Each recipe makes approximately four servings, to serve on top of lettuce or mixed greens for a lighter lunch or on plain bread, a croissant or wrap.

Savory chicken salad

2 cups chopped chicken breasts (about four boneless breast halves/12 ounces)
2/3 cup chopped celery
½ cup unpeeled red apple, diced and 2 Tablespoons raisins
¼ teaspoon salt
¼ teaspoon fresh ground pepper
¾ teaspoon curry powder
Pinch of cayenne pepper (optional)
1 teaspoon apple cider vinegar
¼ cup pecans, or peanuts, chopped

Each recipe makes approximately four servings, to serve on top of lettuce or mixed greens for a lighter lunch or on plain bread, a croissant or wrap.

Editor’s Note:
Betsy Crisp has shared her expertise and recipes with readers of The Laker/Lutz News, as a community service.

She retired from her role as food and consumer sciences agent for the University of Florida’s Institute of Food and Agricultural Sciences — Pasco Cooperative Extension in February of 2017, but continued to provide a monthly heaping of her knowledge about cooking, food and nutrition.

Here is her final column — featuring chicken salad recipes. It was a bonus column, intended for us to use whenever we might need it.

We thought it appropriate to publish it as we make the transition to our new What’s Cookin’ columnist Shari Bresin, whom Betsy recommended.

Shari has assumed Betsy’s former position, and we looking forward to publishing her columns, beginning in March.

Meanwhile, we’d like to extend our gratitude to Betsy, for so generously providing columns on such a wide range of interesting topics, and for her delicious recipes, too.

By B.C. Manion, editor of The Laker/Lutz News

Published February 20, 2019

Have some Hoppin’ John, and a Happy New Year

December 26, 2018 By Betsy Crisp

The beginning of 2019 is right around the corner, and celebrating the start of a New Year often involves partaking in a traditional food ritual to promote health, luck and prosperity in the year ahead.

In the Southern United States, many subscribe to the notion that eating just a bowl of Hoppin’ John will bring you good fortune in the New Year.

The ritual dates back to the 1800s in South Carolina, where the food is also known as “Carolina Peas and Rice.” This African-American dish is nothing fancy. It’s just a simple recipe of pork (ham hock/bacon/country sausage), black-eyed peas (or red cow peas/field peas) and rice.

There are many ethnic variations of this dish.

Beans and rice have been staples of many cultures around the world from Africa to Brazil (baiao-de-dois), Guiana, Peru (tacu-tacu), Costa Rica/Nicaragua (gallo pinta), Venezuela (pabellon criollo), Puerto Rico (arroz con gandules), the Caribbean and Cuba.

You can follow the traditional way of cooking separately, or, as some prefer you can cook the black-eyed peas and rice in the same pot. Some may even add the greens to that same pot making it a one-dish meal. I like the simplicity of that idea, but would probably go a step further and adapt to using my slow-cooker.

In modern times, the recipe has been modified to make a somewhat healthier/more nutritious version using smoked turkey (instead of fattier pork products) to add flavor; sometimes jalapenos to add spice; red or green bell peppers to add more color; and then served upon a bed of brown or white rice.

I find the symbolism intriguing.

Each food item represents a different meaning: black-eyed peas = coins; greens = money (“green backs”); corn bread = gold; and tomatoes (optional) = health.

Betsy Crisp is a Professor Emeritus, UF/IFAS Extension – Family & Consumer Sciences.

Recipes

Hoppin’ John for New Year’s Day
Ingredients

2 smoked turkey thighs (cooked as instructed below)

2 Tablespoons olive oil

1 cup onion, chopped

1/2 cup celery, chopped

1 cup red bell pepper (or ½ red + ½ green), diced

2 jalapenos (remove stem and seeds), chopped

1 Tablespoon garlic, chopped

1 pound dried black-eyed peas (rinse, remove any tiny stones/debris; soak overnight; rinse and drain)*

1 quart chicken stock (low-sodium)

1 bay leaf

3 sprigs fresh thyme (or 1 teaspoon dried thyme)

1 teaspoon salt

½ teaspoon black pepper

Cayenne pepper to taste

1 can (14.5 ounces) diced tomatoes

1-2 Tablespoons cider vinegar (optional)

1 cup green onion, thinly sliced for garnish

4 cups freshly steamed brown or white rice

Instructions

In a large pot/Dutch oven, add turkey breasts and enough water to cover. Bring to a boil, and reduce to simmer to cook until tender and meat falls off bone. Remove meat from pot (reserve broth in a large glass measuring cup – fat will rise to top and can easily be removed when cool). Let turkey cool to touch to remove bones and skin, and set aside.
Heat the olive oil over medium-high heat in the large pot.
Add the onion, celery, bell pepper, jalapenos and garlic, and cook until opaque and lightly browned, about 8 minutes.
Add the turkey meat, peas, chicken stock, bay leaf, thyme and a teaspoon of salt.
Simmer for 40-60 minutes, or until peas are just tender.
Add the can of diced tomatoes**
If liquid evaporates, add the saved broth. (You may have to add more seasoning)
Add 1-2 tablespoons cider vinegar (optional) ** and stir.
Garnish with green onions.
Serve hot over rice (uncooked rice can be added to the pot early, but you will need that extra broth).

Serve with collard/mustard/turnip greens (even chard/kale/cabbage/spinach) and corn bread to complete this Southern meal.

Makes 10 servings.

Notes:

Soaking dried peas overnight is not the only method, but helps speed cooking process, otherwise beans can take 1 ½-2 hours to become tender (do not overcook or they will become paste). Another technique is to rinse and sort to remove tiny stones/debris. Place peas in a large soup pot over medium-high heat and cover with cold water. Bring to a boil, remove from heat, cover pot and let stand 1-2 hours. Drain and rinse beans.
Acid in the form of vinegar, tomatoes, lemon juice or something similar may make beans tough if added early in the cooking process and, therefore, beans may take longer to cook.

Published December 26, 2018

If you’re having a holiday party, these recipes may help

November 28, 2018 By Betsy Crisp

Planning to entertain for the holidays?

Whether you’re planning a small gathering with “finger foods” or a full meal, these ideas may help you get started.

Hors d’oeuvres — which literally means “apart from the main work/meal” — can be a great way to feed your guests during a cocktail hour, or, can take the place of a meal.

Ready to eat, or give away. (Betsy Crisp)

In the United States, we often refer to these foods as “appetizers.” They are small bites of food items meant to be eaten mostly by hand and typically served before the main course.

There’s another French word — Canape — that refers to a particular type of hors d’oeuvre.

This one-bite treat, which is small and decorated, and usually salty or spicy, also is meant to be eaten with the fingers.

Canapes are usually constructed on a base or “couch” of bread and cut into fancy shapes, and then decorated (piped frosting or cream cheese and garnished).

When it comes to sweets, there are tiny decorated cakes called petits fours (“small ovens”). These date back to the 18th century when these were made in a small oven, next to the oven, to use the heat that was still present as the main oven cooled down.

Petit fours can be savory or dry.

Any of these following recipes can help you make your entertaining elegant and memorable.

Bon Appetit — which means, enjoy your meal.

Happy Holidays, too.

Betsy Crisp is a Professor Emeritus, UF/IFAS Extension – Family & Consumer Sciences.

Recipes

Pepperoni Cheese-Bread
Ingredients
1 loaf (1 pound) French bread

3 Tablespoons butter, melted

1-1/2 cups (6 ounces) part-skim mozzarella cheese, shredded

3 ounces sliced mini-pepperoni

3 Tablespoons finely diced green pepper (optional)

3 Tablespoons minced fresh parsley

Directions
Preheat oven to 350°F.

Cut loaf of bread in half width-wise and cut into 1-inch slices.

Brush butter on both sides of each slice.

Sprinkle each slice with shredded cheese.

Top with pepperoni, green pepper, and parsley (in that order).

Place on an ungreased baking sheet and bake for 12 minutes to 15 minutes, or until cheese is melted.

Cheese-Stuffed Mushrooms
Ingredients
16 medium/bite-sized fresh mushrooms

¼-cup shredded Swiss cheese, shredded

1 Tablespoon Parmesan, grated

2 Tablespoons seasoned bread crumbs

2 Tablespoons butter, melted

¼-teaspoon minced garlic

1/8 teaspoon salt

Italian seasoning (or dried oregano) to taste

Butter-flavored cooking spray

Directions
In a small bowl, combine cheeses, bread crumbs, 2 Tablespoons butter, garlic and salt; set aside.

Rinse, wipe clean, and remove stems from mushrooms.

Place mushroom caps, hollow side down, on a baking sheet coated with cooking spray.

Broil 4 inches from the heat for 4 minutes to 5 minutes, or just until tender.

Turn over; stuff caps with cheese mixture and sprinkle lightly with Italian seasoning (to taste).

Spray tops lightly with cooking spray.

Broil 2 minutes to 3 minutes longer or until lightly browned and heated through.

Yield: 16 appetizers

Pretty Little Petits Fours
Ingredients
1 pre-prepared pound cake (make one in advance or pick one up from the grocery store to save time)

Glaze
2 pounds confectioners’ sugar

2/3 cup plus 2 Tablespoons water

2 teaspoons orange extract

Frosting
6 Tablespoons butter, softened

2 Tablespoons solid shortening

1/2 teaspoon vanilla extract

3 cups confectioners’ sugar

3 Tablespoons to 4 Tablespoons milk

Food coloring (gel, liquid, or paste)

Directions
Cut cake into 1 ¼-inch squares.

Place cake cubes ½-inch apart on a rack in a 15-inch x 10-inch x 1-inch pan.

Glaze: In a large bowl, combine glaze ingredients and beat on low speed just until blended then on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares and let dry completely.

Frosting: In a small bowl, cream the butter, shortening and vanilla. Beat in confectioners’ sugar and enough milk to achieve desired consistency. Makes approximately 3 cups of frosting.

Decorating and colors depend of the occasion: For example, if for an afternoon tea, bridal or baby shower, you might place ½-cup each in two bowls; tint one red/pink/blue and one green. Cut a small hole in the corner of a pastry or zip-top plastic bag to decorate. Using a No. 104 tip, fill with pink frosting; pipe a rosebud on each petit four. Insert a No. 3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose. (Variations: For Fall/Thanksgiving you might do orange pumpkins or fall leaves, for Christmas you might do green wreaths with red bows, etc.)

Yield: 2 ½-dozen

Published November 28, 2018

If you’re looking for piecrust perfection, check this out

November 7, 2018 By Betsy Crisp

Maybe you are one of those who struggled making the perfect, flaky piecrust that your mother or grandmother did.

I know I worked like crazy to perfect that skill, but when they came out with the prepared and refrigerated type – I was hooked!

Maybe you just don’t like the typical type of crust that is used in most pies?

Right out of the oven, the pie looks fluffy. (Betsy Crisp)

Well, here’s something you might want to try.

You can call it impossible or just sheer magic.

But, the fact is, these recipes simply form the crust while the pie is baking.

To me, this might more aptly be described as a cross somewhere between a cobbler and a pie. For the result isn’t really a crust, and the it’s not really crustless.

Another plus? There are recipes for both sweet and savory concoctions. There are recipes for pumpkin, apple, custard, and coconut pies, as well as those for main dishes such as quiche, cheeseburger or taco pies.

I am not exactly sure where this idea originated.

I have seen an old Mennonite cookbook from my Iowa grandmother’s collection that featured similar recipes.

However, I’m also aware that some time back in the 1970s, a major food company began marketing a baking mix that you could keep on the shelf and draw from as needed for various recipes. Their test kitchens got busy and developed many recipes, and even printed several on the back of the box to entice consumers into using more of this versatile mixture.

If you don’t have that prepared/packaged baking mix on hand, you can try this substitute:

Homemade Baking Mix

Ingredients
1 cup of flour

1 ½ teaspoons baking powder

3/4 teaspoon sugar (optional)

½ teaspoon salt

1 Tablespoon oil (or melted butter/margarine/shortening)

Instructions
Combine all ingredients except fat in a large bowl (or pulse in a food processor) and mix.

Add fat and continue process (or use a pastry cutter) until mixture resembles coarse meal (crumbly/size of peas).

Note: Try not to make up more than you can use in one day. Once the oil is added, it does not store well due to food safety concerns.

Recipes

Magic Coconut Custard Pie
(The first “impossible pie” recipe that seemed to appear promoting the baking mix product was for a coconut pie. This is a variation of the original.)

Ingredients
¾ cup granulated sugar

¼ cup butter (or margarine), softened

4 large eggs

1 teaspoon vanilla extract

½ cup all-purpose flour

2 cups milk

1 cup sweetened shredded coconut

Whipped topping (optional)
2 Tablespoons toasted coconut* for garnish (optional)

Instructions

Preheat oven to 350°F Fahrenheit.

Spray a 9-inch pie pan with cooking spray.

Cream butter and sugar with a mixer (or 30-seconds in a blender).

Add eggs, one at a time.

Add flour and milk alternately, and mix until all ingredients are just blended.

Stir in coconut.

Pour into prepared pie pan (on top of a baking sheet – just in case it spills).

Bake for 50 minutes to 60 minutes until slightly browned on top and knife inserted in center comes out clean. It will rise up some, be light and fluffy, but still giggle.

Remove from the oven. Let cool 15 minutes to 20 minutes before placing in refrigerator to chill at least 4 hours, or overnight is even better. Don’t be surprised when it starts to fall/shrink down a little.

Serve with whipped topping and toasted coconut as garnish (optional)

Variations: 1) Increase vanilla to 1 ½ teaspoon to 2 teaspoons; 2) add ½ teaspoon ground nutmeg and/or sprinkle on top; 3) add 1 Tablespoon lemon juice, which equals approximately the juice from ½ a lemon.

Makes 1 pie, which has 6 servings to 8 servings.

Note: *To make toasted coconut: Make a thin layer of coconut on a flat baking sheet. Bake at 350°F. for 4 minutes to 5 minutes. Be sure to stir with a spatula after the first 2 minutes to 3 minutes to help brown evenly and not scorch. This can also be done on top of the stove in a fry pan on medium low-medium heat – stirring constantly. You can store in an air-tight container for up to two weeks.

Betsy Crisp is a Professor Emeritus, UF/IFAS Extension – Family & Consumer Sciences.

Magic Cheeseburger Pie
(This is a kid-friendly favorite!)

Ingredients
1 pound lean ground beef (ground sirloin/chuck)

1 medium onion, chopped (approximately 1 cup)

2 cloves garlic, minced

1 Tablespoon Worcestershire sauce

½ teaspoon ground black pepper

1 ½ teaspoons olive oil

2 large eggs

1 cup of milk

½ cup all-purpose flour

¾ teaspoon baking powder

1/8 teaspoon salt

1 cup extra sharp cheddar cheese, grated

Instructions
Preheat oven to 400 degrees Fahrenheit.

Spray 9-inch pie plate with cooking spray.

In a large skillet cook the beef, onions, and garlic approximately 8 minutes to 10 minutes, until beef is browned/no longer pink. (Note: can also be cooked on high in microwave oven 5 minutes to 8 minutes depending on wattage). Drain fat/pat dry with paper towels.

Add Worcestershire and pepper, stir to mix and pour into prepared pie pan.

In a bowl with a mixer (or 30-seconds in a blender), combine oil, eggs, and milk. Add flour, baking powder, and salt and blend well before pouring on top of meat mixture.

Top with shredded cheese.

Bake for approximately 30 minutes, until cheese is golden-brown and knife inserted in center comes out clean.

Remove from oven and let rest 10 minutes before serving.

Variation: To make a taco pie, add 1 package taco seasoning (preferably low-sodium) to ground beef when cooking. Substitute 1 can (4.5 oz.) of diced green chilies for the 1 cup of chopped onion. Omit Worcestershire sauce and garlic. Hot sauce (1/2 teaspoon or to taste) can be added as well.

Makes 1 pie, which equals 4 main dish servings.

Published November 7, 2018

Rediscovering the fun of fondue

September 19, 2018 By Betsy Crisp

Fondue is more than a recipe — it is a way of cooking that was developed by Swiss peasants back in the 19th century as a way to use hard/dried-out cheeses to make it more appealing.

The word fondue comes from a French verb that means to melt or to blend.

So, in preparation, the cheese was melted in a communal pot made of heavy earthenware (called a caquelon or fondue pot) and wine (or brandy) was added.

Betsy Crisp has had this fondue pot since she was married, in 1973. (Betsy Crisp)

Crusty bread was cut into cubes so the peasants could take turns dipping the pieces into the pot using long-stemmed forks or skewers.

Not only did this make a great meal, but it became a social event.

Promoted as the national dish of Switzerland in the 1930s, fondue officially made its way to the United States by the 1960s and premiered at the New York World’s Fair in 1964 – I was there!

Like many food trends, fondue’s popularity has waxed and waned.

It became quite trendy for parties in the ’50s, ’60s and ’70s. Other recipes were developed to cook meats and vegetables in oil or broth, and even melt chocolate for dipping fruits or pastry for desserts.

A widely known restaurant chain based in Tampa was established in 1975 and expanded franchises across the United States, into Canada and Mexico, as well, to promote this rather unique way of eating.

If you are a baby boomer like me and looking for a bit of nostalgia, try pulling out the old fondue pot and try one of these recipes. (My fondue pot is electric and dates back to when I married in 1973)

If you are from a younger generation and looking for a new — although actually old — food experience, you can purchase a new electric fondue pot and be somewhat adventurous.

Typically, metal fondue pots are best for cooking meats/vegetables in the pot with wine, beer, oil or broths because the food cooks in the pot.

For cheese, chocolate or other dessert fondues that require a lower temperature, ceramic pots work well. However, these days you can get a practical combination pot that can be used for both.

When it comes to cheese selection, it is recommended that you do not mix families of cheeses. For example, here are seven families that work well together within their group:

Brie, Muenster, Camembert, Limburger, Port du Salut, and Bel Paese
Blue Cheese and Roquefort
Cheddar, Colby, Longhorn, and Monterey Jack
Cream Cheese/Neufchatel, Ricotta and cottage cheese
Gruyere and Emmentaler (Swiss)
Mozzarella, Provolone and Scamorze
Parmesan and Romano

As for liquids, you never use water, only liquids with flavor, such as beer or wine, or broth. Alcohol will lower the boiling point. You don’t want to boil when using cheese or it will curdle. When doubling a recipe, you will need to reduce the amount of liquid.

When planning a meal or a party, figure about 1 ½ pounds of food per person (a combination of bread, meat/seafood, fruit/vegetables and pastry/cake cubes). All these should be cut into bite-sized pieces (approximately 1-inch cubes).

In general, the recipe is prepared on the stovetop and transferred to the fondue pot to keep warm. The new electric pots (versus candles or food-warming fuels) make life simpler, allowing you to set the desired temperatures (cheese and desserts/chocolates about 120 degrees Fahrenheit for dipping fruit/pastry). Oil is kept at approximately 375 degrees Fahrenheit for frying the meats/vegetables.

Remember to remove the piece of food from the pot and place on a clean plate to cool before eating. Be sure not to use the same plate that raw meat was on, to avoid cross-contamination.

And, because others are sharing the pot, never return a fork that has been touched by tongue or lips back into the pot. In other words, “no double-dipping.”

Betsy Crisp is a Professor Emeritus, UF/IFAS Extension – Family & Consumer Sciences.

Fondue recipes

Classic Swiss Fondue
Ingredients

1 pound Swiss cheese (or 8 ounces Gruyere plus 8 ounces Emmenthaler), shredded

1 clove garlic

2 cups dry or semi-dry white wine (Swiss Fendant, Sauvignon Blank or California Riesling)

1 Tablespoon lemon juice

2 Tablespoons flour

1 dash each ground paprika and nutmeg

3 Tablespoons kirsch (optional)

Instructions
Finely dice or coarsely shred the cheese.

Cut the clove of garlic in half. Rub the cut side around the inside of the pot using the back of a wooden spoon and then discard what is left.

Pour the wine into the pot and warm over medium heat. When hot (never boil), add lemon juice.

Lightly toss the flour with the cheese and drop by handfuls into the wine.

Stir constantly with wooden spoon, allowing each handful to melt before adding the next.

Continue stirring in a figure-eight motion until all cheese is melted.

Add and stir in the spices (and kirsch = optional) before serving.

Note: Good for dipping cubed crusty French bread and some raw vegetables.

Basic Meat Fondue
Ingredients
2 pounds beef/boneless sirloin and/or boneless chicken breasts

Enough oil, (peanut*, canola or sunflower – all have a relatively high smoking points**) to fill the electric fondue pot half full.

Instructions
Trim fat from meat and cut into bite-sized pieces (approximately ½-1” cubes).

Add oil to electric fondue pot set at 375°F.

Pieces of raw meat should be speared with fondue forks off one plate and returned/removed off fork to a clean plate when cooked to avoid cross-contamination. (It takes approximately 30 seconds for medium rare beef, longer for well-done and chicken.)

Let pieces cool. You can season or dip into sauces before eating.

Note: Plan 1 ½ pounds of food per person, including cheese, meat, vegetables, and pastry (3 ounces raw to 5 ounces cooked, lean meat/poultry is considered one serving of protein – about the size of a deck of cards).

*Always be aware of food allergies. **And DO NOT use olive oil, sesame oil, or walnut oil – they are more likely to create smoke at higher temperatures.

Delectable Chocolate Fondue
Ingredients
9 ounces semi-sweet chocolate (or milk chocolate), broken into pieces

½ cup heavy cream

Instructions
Combine ingredients in a fondue pot on very low heat (about 120 degrees Fahrenheit).

Stir until chocolate is melted and mixture is smooth.

Variations: 1) Add 1 Tablespoon instant coffee powder; 2) add ½ cup crushed nuts; 3) add 1-2 Tablespoons of flavored liquor (coffee, almond, etc.).

Note: Good for dipping pound cake cubes, cookies, marshmallows, assorted fruits, and pretzel rods/sticks.

Published September 19, 2018

Do you know the ‘Muffin Man? How about your muffin pan?

August 29, 2018 By Betsy Crisp

I am always looking for quick, easy, unique recipe ideas – this time I had a convenient source of inspiration. I just reached into my kitchen cabinet and pulled out a common baking pan – the muffin pan!

The beauty of cooking in a 6- or 12-cup muffin pan is that recipes become individual, pre-portioned servings, that are very portable (grab and go) and can easily be served. Some can even be frozen for reheating/eating at a later date.

You can make appetizers, breakfast, main dishes, side dishes and even desserts.

The muffin pan is a very versatile pan that produces its own unique shape. The pan comes in mini (12 or 24 wells), standard (6 or 12 wells), and jumbo (6 wells).

Of course, I have them all.

The pans are now produced in silicone, as well as the traditional metal pans — which also come with a nonstick finish.

In the past, I primarily used my pans in various sizes mostly for a wide variety of muffins and cupcakes. However, I did branch out at times to line them with corned beef hash with an egg in the center of each cup and for mini-meatloaves. But, that was about as creative as I got.

Since retirement, I have had more time to participate in family reunions and covered-dish community events, so I have been experimenting a little more.

My old family favorite recipes, such as crustless sausage quiche for breakfast, and baked macaroni and cheese with breadcrumbs easily can be converted to muffin pan cooking.

Recipes can be created to use up leftovers and will save cooking time because of the smaller size.

At this time of year when kids are starting back to school, these kid-friendly recipes will come in handy.

Betsy Crisp is a Professor Emeritus, UF/IFAS Extension – Family & Consumer Sciences.

Recipes

Cheesy Broccoli-Rice Cups
(Use standard 12-cup muffin pan)

Ingredients

2 cups brown rice (or white), cooked
2 cups broccoli (fresh or frozen – thawed and patted dry), chopped
2 cups cheddar cheese (mild or sharp yellow), shredded and divided by 2
½ cup ranch dressing
4 large eggs, beaten
Salt and pepper, to taste

Instructions

Preheat oven to 350 degrees Fahrenheit
Grease a standard 12-cup muffin pan
In a large bowl, stir together all ingredients (retain 1 cup of cheese) until well-mixed
Divide evenly into the 12 wells and top with the remaining cup of cheese
Bake for 25 minutes to 30 minutes or until edges of cheese start to brown
Remove from oven and run a knife around the edge of each one to remove easily and cleanly

Yield: Makes 12 muffins. (2 muffins = 1 main dish serving)

Note: Cooked/canned chicken could be added to increase protein.

This is what the Tuna-Tomato Melt looks like after baking. (Betsy Crisp)

Tuna-Tomato Melts
Ingredients

Olive oil cooking spray (or butter/margarine to grease wells)
3 light whole grain English muffins, split in half
2 cans (7 ounces each, or three 5 ounce cans) light or Albacore tuna, packed in water and drained
1/3 cup light mayonnaise
1 teaspoon Dijon mustard
½ small lemon, zested and juiced
3 Tablespoons spring onions (scallions), chopped
2 Tablespoons fresh parsley, chopped (or 2 teaspoons, dried)
½ teaspoon dried Italian herbs
¼ teaspoon freshly ground pepper
2 plum tomatoes, sliced
1 ½ cups (6 ounces) shredded or 6 slices of cheese (sharp cheddar or Italian Blend/mozzarella)

Instructions

Preheat oven to 375 degrees Fahrenheit
Spray each well with cooking spray
Press half an English muffin into each well
In a medium bowl, combine the tuna, mayo, mustard, lemon zest, lemon juice, onion, parsley, Italian herbs, and pepper. Gently stir to mix.
Evenly divide tuna mixture into each well on top of English muffin
Top each with a slice of tomato and a slice of cheese
Bake for approximately 12 minutes or until cheese is bubbling and starting to brown

Yield: 6 servings.

Crusty Loaded Mashed Potato Cups
(Use a standard 12-cup, nonstick muffin pan)

Ingredients

2 Tablespoons unsalted butter (or margarine)
4 Tablespoons parmesan cheese, grated
8 Tablespoons Italian breadcrumbs
2 large eggs
¼ cup light sour cream
1 cup extra-sharp cheddar cheese
2 Tablespoons fresh chives (or scallion tops), chopped
3 tablespoons precooked bacon pieces (or approximately 3 strips cooked and crumbled)
¼ teaspoon pepper
4 cups leftover mashed potatoes

Instructions

Preheat oven to 400 degrees Fahrenheit
Mix parmesan cheese and breadcrumbs together
Grease each well with butter/margarine. Divide breadcrumb mixture evenly into each well, and press on bottom and up sides to form a crust.
In a large bowl, whisk eggs and sour cream
Add cheese, chives, bacon, pepper, mashed potatoes, and mix well
Divide evenly into the 12 wells (cups)
Bake 30 minutes or until the potatoes begin to pull away from sides of the pan and cheese is golden brown
Let the potatoes cool for 5-10 minutes in the pan. Slide knife blade around the edge to help loosen before removing and serving

Yield: 12 servings.

Note: Using this same three-ingredient “crust recipe,” you can substitute your favorite baked macaroni and cheese recipe for the potatoes mixture. Just be sure to make a little more of the crumb mixture to sprinkle on the top!

Published August 29, 2018

It’s Independence Day, please pass the potato salad

June 27, 2018 By Betsy Crisp

Some foods conjure up special memories.

And, for me, that’s true about potato salad.

During the summer of 1962, when I was 7 ½ years old, my parents took the family tent camping across the United States.

I remember how friendly the people were at all the various campsites, and how one neighbor brought over a bowl of potato salad to share with us.

How do you like your potato salad? There are various ways to make it and chances are, some version of potato salad may be among your Fourth of July foods.
(Betsy Crisp)

Immediately, I proclaimed “this ‘white’ potato salad is my favorite!”

It wasn’t a reflection on my dear mother’s cooking, but her potato salad was always of the “yellow” (traditional) variety because it included yellow mustard and eggs.

This was the first time that I had tasted the “white” version, which I later learned was a Greek potato salad. It is still my favorite, today, although red potato salad, with dill, ranks a close second.

Potato salad is a staple at many summer outings and celebrations, such as picnics, family reunions, Memorial Day, Fourth of July and Labor Day, to name a few. Indeed, chances are that a bowl of potato salad will grace many tables during Fourth of July celebrations this week.

Potatoes are nutritious, too. They are an excellent source of Vitamin C (30% of your daily recommended value), a good source of Potassium (15% of your recommended daily value) and Vitamin B6 (10% of your daily recommended value). There’s no fat, sodium or cholesterol, and they are low in calories at 110 per serving. It’s the ingredients that we add to them — butter, sour cream, mayonnaise and other toppings that boost the calories.

If you eat unpeeled potatoes, you also get more fiber in your diet.

Here’s something else that might surprise you: There are actually 200 different varieties of potatoes in the U.S. that fit into seven different categories: russet, red, white, yellow, blue/purple, fingerling and petite. Each one comes with its own characteristics. Some are better for baking, some for boiling. You find them fresh, frozen, fried and dehydrated (also called instant) on the store shelves.

Betsy Crisp is a Professor Emeritus, UF/IFAS Extension – Family & Consumer Sciences.

Recipes

Traditional (Yellow) Potato Salad with Bacon
(Country-Style with Potato Skins left on for extra fiber!)
Ingredients:

1 1/2 pounds white (or yellow) unpeeled potatoes, cut into cubes (about 4 cups)

1/2 teaspoon regular salt (for cooking)

1 1/2 Tablespoons white vinegar

3/4 cup low-fat mayonnaise (or half mayo + half nonfat plain yogurt to reduce calories even more)

1 Tablespoon yellow mustard

2 teaspoons granulated sugar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper, freshly ground

1/4 cup sweet pickle relish

1 stalk celery, finely diced

1/3 cup yellow onion (about 1 small), finely diced

1/2 medium green pepper, finely diced

4 hard-cooked eggs, peeled, chilled and chopped (tip: use egg slicer, cut one way then turn and cut other)

1/4 cup bacon pieces (packaged, precooked bacon pieces have 40% less fat than cooking regular bacon!)

Paprika (optional)

Instructions:

Scrub potatoes and cut into cubes. Add to large pot, cover 1” above with cold water (add 1 teaspoon salt) and boil approximately 15-20 minutes (until fork-tender). Drain off hot water, run cold water over, drain thoroughly, sprinkle with white vinegar and place in a large bowl in refrigerator to cool at least 30 minutes.

When completely cooled, add the relish, celery, onion, green pepper, eggs and bacon.

In a small bowl, mix together mayonnaise, mustard, sugar, salt, pepper and mix well. Let chill in fridge until potatoes have cooled, then carefully fold into potatoes.

Chill in the refrigerator at least four hours, but best if overnight so that flavors can blend. Sprinkle with paprika, if desired.

Makes 6 servings.

Note: Cutting the potatoes into cubes BEFORE cooking saves prep time in two ways: you don’t have to wait for the whole potatoes to cool before you handle them to cut into cubes AND being in smaller sizes/cubes, they will cook faster. Another option would be to scrub the potatoes under cold running water, prick the skin, microwave whole potatoes on high (or use sensor) for 3-4 minutes (depending on size) until fork-tender and chill in the refrigerator until thoroughly cooled or overnight. You just have to be careful not to overcook and make them mushy. They will be easy to handle: peel (if the recipe calls for it as in the Greek version and cut into cubes. Works best for smaller quantities (4-6 potatoes).

Greek (White) Potato Salad
Ingredients:

2 pounds (about 6 medium) white potatoes, peeled and cut into 3/4” cubes (about 5 cups)

1 sweet white onion, chopped (or 3 green/spring onions, sliced)

2 Tablespoons red wine vinegar

1 Tablespoon extra-virgin olive oil

1 cup Greek yogurt tzatziki sauce (or substitute 1/2 cup light mayonnaise + 1/2 cup plain nonfat plain Greek yogurt + 2 cloves minced garlic + 1 ½ Tablespoons lemon juice)

1/2 teaspoon kosher salt

1/4 cup fresh parsley, chopped

3 Tablespoons (approximately 1 1/2 ounces) reduced fat feta cheese, crumbles (optional)

Garnish with cherry tomatoes and pitted Kalamata olives or just more chopped parsley/sliced green onion tops or sprinkle with dill weed (all suggestions are optional)

Instructions:

Scrub potatoes, peel and cut into cubes. Add to large pot, cover with cold water and boil approximately 15-20 minutes (until fork-tender). Drain off hot water, rinse cold water over, drain thoroughly.

Add onions and sprinkle with white vinegar and place in a large bowl in refrigerator to cool at least 30 minutes until cooled, completely.

In a small bowl, mix together oil and mayonnaise. Mix well.

Add parsley and dressing. Fold into potatoes and onions.

Chill in the refrigerator at least four hours, but best if overnight so that flavors can blend.

Makes 6-8 servings.

Note: Starches like potatoes, pasta, and rice are usually cooked in a generous amount of salt added to the boiling water. The salt is absorbed by the starch, which adds flavor and even raises the boiling point of the water, so the water boils more quickly. However, adding salt is not necessary, especially if you are trying to reduce your sodium content. Sodium can also be reduced in the recipe if you prefer to season “to taste” and use less.

How to boil an egg

The correct way to hard-cooked eggs: Over the years, research has shown that you do not want to ever boil your eggs (In the old days, it was suggested 7 minutes of hard-boiling). Boiling the egg subjects the egg

to high heat making the protein tough and causing a chemical reaction with the Sulphur causing that familiar gray-green ring around the yolk. To hard-cook eggs, you place large eggs (prick the large end with a tack/egg piercer – helps in peeling) into a saucepan filled with cold water about 1” above the eggs. Over medium-high heat, bring the water to a rolling boil, immediately turn off the heat, cover the pot and let sit on the burner for 15 minutes. Immediately drain the hot water, add cold water; even ice helps to stop cooking, and help the inner membrane pull away from the shell making them easier to peel (it also helps to use older eggs, 1-2 weeks old). When cool and ready to peel, tap egg all over to crack shell, rub between palms of hands to loosen shell, and peel under cold-running water starting at the large end where the air pocket is.

Published June 27, 2018

Sharing the history of the Bundt cake, and a recipe, too

May 30, 2018 By Betsy Crisp

If you’ve ever wondered how Bundt cakes came about, this column will satisfy that curiosity.

A Bundt cake is baked in a pan that gives the cake a distinctive ring shape.

Bundt cakes have been around for a long time. The baking pans come in a multitude of shapes and sizes.

The shape was inspired by a traditional European yeasted cake known as a Gugelhupf (also called bund cake) that was often prepared to serve at a gathering of people.

Many recipes have been developed over time for cakes made in Bundt pans.

You could say that the Bundt cake’s history in North America began back in 1950, when David Dalquist created the pan, added the “t” to trademark the name, and started producing the unique cast aluminum pans in Minnesota.

The popularity of the pans took off in 1966 when there was a cook-off and an ooey-goey chocolate cake made by Ella Helfrich from Texas won second place in the contest, inspiring other cooks across the country to give the pan a try.

Bundt cakes come in a variety of shapes and flavors. One thing they tend to have in common though is the warm welcome they receive at family gatherings. (Betsy Crisp)

Sales sored throughout the ’60s and ’70s, and the pans evolved — taking on different shapes and sizes. There’s the traditional pan, as well as the rose, jubilee, pine forest, vintage star, blossom, mini-Bundt and so on. They come in 1-cup, 6-cup, 10-cup and 12-cup sizes.

With each new design, the Bundt cakes seem to surge again in popularity.

Despite its ebbs and flows, the Bundt cake has staying power.

It truly is one of the great American cooking traditions.

There are six or more different pan designs to delight today’s cooks, and it’s estimated that more than 60 million of the pans can be found in kitchens across the United States.

I have collected several of these pan designs over the years and still manage to impress people when I take them to meetings and family gatherings.

Of course, I have my all-time favorite pound cake recipe that has been used to bribe/reward many family, friends, and co-workers into doing favors for me, but I still love to experiment, as new recipes keep coming out in magazines and cookbooks.

The recipe included today is an adaptation of the original 1966 contest winner – Enjoy!

(Note: One of the original ingredients — a frosting mix — was discontinued in the ’70s, so it had to be replaced with cocoa powder and confectioner’s sugar.

Betsy Crisp, MS, LD/N is a professor emeritus for the University of Florida/Institute of Food and Agricultural Sciences Extension – Family & Consumer Sciences

Recipe

1966 Bake-Off 2nd-Place Winner: Tunnel of Fudge Bundt Cake (Adapted from the original recipe)

Ingredients

Cake

1 3/4 cups sugar
1 3/4 cups unsalted butter (or margarine), softened
6 large eggs, at room temperature
2 cups powdered sugar
2 1/4 cups all-purpose unbleached flour
3/4 cup unsweetened cocoa
2 cups walnuts, chopped

Glaze

3/4 cup 10x powdered sugar
1/4 cup unsweetened cocoa
4 teaspoons to 6 teaspoons milk

Instructions

Cake

Heat oven to 350°F.
Grease and flour 12-cup fluted tube Bundt cake pan (or 10-inch standard tube pan).
In large bowl, combine sugar and butter; beat until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Gradually add 2 cups 10x powdered sugar; blend well.
By hand, stir in flour and remaining cake ingredients until well-blended.
Spoon batter into greased and floured pan; spread evenly.
Bake at 350°F. for 45 to 50 minutes, or until top is set and edges are beginning to pull away from sides of pan. (Be very careful not to over-bake)
Cool upright in pan on wire rack 1 1/2 hours.
Invert onto serving plate; cool at least 2 hours.

Glaze

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency.
Spoon over top of cake, allowing some to run down sides.
Store tightly covered.

Published May 30, 2018

Smoothies can be tasty and nutritious

April 25, 2018 By Betsy Crisp

Milkshakes were all the rage back in the 1930s, but they were loaded with calories from fats and sugar.

Consumers have become more health conscious and have been paying attention to the calories they consume, and smoothies have gained popularity — as a healthier alternative.

But, when it comes to smoothies, you have to be careful, or you can pack on the pounds unintentionally.

These smoothies — one strawberry and the other, blueberry — offer a refreshing, healthy delicious drink. (Betsy Crisp)

When made properly, smoothies can be packed with nutrients and yet be lower in fat, sodium and added sugars.

They are a great way to do a “grab and go” out the door for breakfast or lunch. They travel well in an insulated travel mug and allow you to fill up quickly.

Smoothies are easy to make, too. All it takes is a blender or food processor. You just grab your ingredients and with minor preparation, toss them in, whirr, pour and slurp!

There are many options, when it comes to ingredients, too.

Flavor combinations are fun to experiment with by mixing and matching a few ingredients that complement each other.

Bananas provide a creamy texture. Frozen fruits will make it thick and icy without diluting the flavor.

For the liquid, you can add skim milk, fortified soy/almond/coconut milk, or nonfat yogurt to fortify the drink with calcium.

Ground flaxseeds add fiber and omega-3 fatty acids.

Spices such as cinnamon and nutmeg add flavor. Even kale and spinach can pack a powerful punch.

If you are heading out the door to school/work, just pour it into an insulated travel mug with a lid and straw, if needed.

If you are serving to family/friends at home, smoothies look elegant in tall, thin glasses – you can even take time to garnish with a sprig of mint, piece of fruit, or just a dusting of baking cocoa, cinnamon or nutmeg.

If you make the proper/healthy choices in creating your smoothie, the average smoothie is just 100 calories per cup, versus maybe 300 calories or even more for ice cream and milkshakes.

Smoothie Recipes

Here are a few suggestions:

Calcium Combo: Combine 1 cup fresh strawberries, 1/2 cup plain nonfat Greek yogurt, 1/2 cup low/nonfat milk, 3 Tablespoons ground flax seeds, and 1/2 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon.
Energy Booster: 1/2 cup orange juice, 1/2 cup low/nonfat milk (or fortified soy/almond/coconut milk), 1/2 banana (sliced), 1/4 cup blueberries, 1/8 cup of wheat germ
Go Green: 1/2 cup kale/spinach and 1/2 cup low-fat/nonfat milk (or fortified soy/almond/coconut milk) – blend until smooth and then add 1/2 cup plain nonfat yogurt, 1/2 medium banana, 1 small apple (cored and cut into pieces), 1 cup frozen fruit (your choice of one or mixed), 1 Tablespoon flax/chia seeds (pick one or combine both – or omit).
Very Berry: 1 cup frozen strawberries, 1 cup frozen raspberries, 1 cup pineapple chunks (fresh or canned), 1 medium banana, 1 cup low-fat/nonfat milk (or fortified soy/almond/coconut milk), and 1 cup ice cubes/crushed
Vitamin C for Me: Combine 1/2 cup water, 1/2 cup orange juice, 1/2 cup nonfat plain Greek yogurt, and 1 cup frozen fruit (strawberries/raspberries/blackberries/blueberries/cherries, etc. – unsweetened)
Wow – A Purple Cow: 3/4 cup 100% concord/purple grape juice, 1 cup low-fat/nonfat milk or yogurt, 1 teaspoon vanilla. 10 ice cubes

The instructions are as easy as 1-2-3. Just add all the ingredients into the blender/food processor. Turn it on (be sure to cover it, first) and process until smooth.

Note: If the mixture is too thick, add a little more liquid, a little at a time. If it is too chucky/lumpy for your liking, just process a little longer. If it appears to be too thin, add 1/2 a banana – that should do the trick!

(Note: Each recipe above makes approximately two 8-ounce servings)

Betsy Crisp, MS, LD/N is a professor emeritus for the University of Florida/Institute of Food and Agricultural Sciences Extension – Family & Consumer Sciences

Published April 25, 2018

Happy Saint Patrick’s: Bring on the corned beef and cabbage

March 14, 2018 By Betsy Crisp

What began as a religious feast day, to honor the day of Saint Patrick’s death, has evolved into a variety of festivals throughout the world — celebrating the Irish culture with parades, foods, music, dancing and all things green.

Corned Beef and Cabbage can be easily made in a slow cooker. (Betsy Crisp)

Saint Patrick’s Day, celebrated on March 17 every year, is reportedly celebrated in more countries than any other national festival.

And, when it comes to celebrating St. Patrick’s Day, there are several possibilities in the way of food.

Last year, this column offered the recipe for traditional Irish Soda Bread.

This year, I considered either Irish Stew or Corned Beef and Cabbage. The latter won the toss.

Although we always think of this holiday and this one-pot meal as an Irish tradition, Corned Beef and Cabbage is really an American tradition.

Corned beef has been around for centuries in most of Europe and the Middle East, where it has been a staple in the diet. Its name comes from the “corns,” which are large grains of salt used to cure the meat. British landowners brought their beef into Ireland, and by the 17th century. Unfortunately, due to the high poverty rate, Irish people could not afford to eat it themselves and became known for exporting this product. Instead, they survived on corned pork and potatoes.

When large numbers of Irish immigrants came to the United States, in the 18th century, they brought the recipe with them. Since beef brisket was cheap, and cabbage was also readily available, they combined the two in what became the staple for the working class here in the U.S.

And, as St. Patrick’s Day evolved into a celebration of Irish heritage and nationality for Irish-Americans, corned beef and cabbage became a holiday tradition for consumers across the nation.

Whether you are one of the 34.5 million Americans who claim Irish ancestry or not, as you celebrate the holiday, you can honor two traditions from those early Irish immigrants: corned beef and cabbage.

Betsy Crisp, MS, LD/N, is a professor emeritus of the University of Florida/IFAS Extension – Family & Consumer Sciences

Recipe
Easy Slow Cooker Corned Beef and Cabbage

Ingredients:
8 red potatoes, cut in half

1 large onion, cut into wedges

4 cups baby carrots

2 cups celery, cut into 1-inch pieces

3 pounds corned beef brisket, cut in half

1 small head of cabbage, cut into wedges

3 cups water

3 cloves garlic, chopped

1 bay leaf

1 tablespoon sugar

2 tablespoons cider vinegar

½ teaspoon ground black pepper

1 seasoning packet (included with corned beef)

Instructions:

Place potatoes, onions, carrots, and celery into the bottom of a large (6-quart) slow cooker.
Cut beef in half, and place on top of vegetables.
Top with cabbage wedges.
In a 32-ounce (4-cup) measuring cup, combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet. Stir, pour into slow cooker.
Cover and cook on LOW for 8 to 9 hours, or until meat and vegetables are tender.
Remove bay leaf before serving.

Makes approximately 8 servings.

Published March 14, 2018